Tired of breakfast yet? Me neither. I mean...yes, waffles. Again. But they're a different beast altogether than the buttermilk waffles were. Well, maybe not entirely different. They are waffles and they also use buttermilk. Hmmm. What was my point?

My point was that I can't get enough breakfast food and these waffles are an awesome contribution to the breakfast, brunch...heck, dinner...table. The waffles themselves are crisp on the outside and a bit chewy on the inside from the cornmeal. The blueberries add the the "blue" I was hoping for with the blue cornmeal. The thing is, they're actually not sweet. There's just a touch of brown sugar in them, but not enough to make them seem like a sugary food. No worries, though...once you pour on the hot maple syrup, they'll be plenty sweet enough to satisfy that urge that made you want waffles for breakfast...yet they won't overwhelm those who don't dig sweet first thing in the morning.

Blue Corn, Blueberry, and Buttermilk Waffles

makes ~6 waffles

¾ c. blue cornmeal

¾ c. all purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. fine sea salt

2 Tbs. brown sugar

1 c. buttermilk

2 egg, room temp.

¼ c. melted butter, cooled to room temp.

1 c. blueberries, fresh or frozen

Mix all of the dry ingredients together in a large bowl. Whisk the buttermilk, eggs, and butter together in a separate bowl. Gently fold the wet into the dry and then fold in the blueberries.

Preheat your waffle iron according to package directions and scoop batter (mine goes by ¼ cups). Cook until golden and crispy outside and cooked all the way through. You could also make these in a belgian waffle maker.

These waffles are not sweet on their own and benefit from some good maple syrup and/or fresh fruit toppings such as blueberries, strawberries, or sliced bananas. I made a simple Blueberry Maple syrup that I thought was perfect with them.

Blueberry Maple Syrup

Make as much as you need by doubling, tripling...or halving. Just keep the syrup to blueberry ratio the same.

1 c. pure Maple Syrup

1 c. fresh or frozen blueberries

Combine in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for ~10-15 minutes. Blueberries will soften and burst to turn the syrup a beautiful blue color and the time will allow the two to combine and let some of the water from the fruit to evaporate. Should be the consistency of syrup again when ready to serve.

Although they'd no longer be meatless, these would be awesome with some cooked bacon crumbled into the batter, as well.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

heather...have i mentioned yet that i love your new blog header? if i have, consider it a double love.oh how i wish i had a waffle iron...these look too good to pass up. who doesn't like sweet sweet in the morning...let me at 'em!

I could never tire of breakfast! This sounds like an absolutely delicious dish to eat any time of the day or night! I like that you carried the blue all throughout - from the blue corn to the blueberries in the waffles and the syrup. Fun, healthy, and delicious - what more could you ask of your breakfast?

I have a bag of blue cornmeal in my freezer right now--this looks like a great use for it. (of course that means digging out the waffle maker I have never used!) ;-) Loving all the blue and blueberries--yum!

I love waffles. We make them quite often and try different variations all the time. Some using bran flakes, whole wheat flour, Greek style yogurt along with many others. But You have me very excited to try them with corn meal. I just made biscotti with cornmeal(they were soo delicious) and I'm kind of on a corn meal kick. Who cares that we had waffles 2 days ago. There's always supper to think about, right? Can't wait! I will report back!

Those. Look. Incredible. I love making blueberry pancakes but now I'm dying to try this recipe- I haven't used blue cornmeal before but it sounds intriguing. And I am definitely going to make the blueberry maple syrup to go on top...or blueberry compote would be good as well?

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